Daniel's Southwest Chili

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Simple, hearty, chili. Serve with flour tortillas or cornbread baked in a cast iron skillet.

1.5 lbs. lean ground beef
1 medium sweet onion (chopped)
1 can of Rotel (original or lime/cilantro)
2 cans of chili beans (Bush's)
2 cans tomato sauce
1 can dark red kidney beans (drained)
1 tsp. cumin
1 tsp. chili powder
Saute ground beef and onions until meat is fully cooked. Drain. Add Rotel, chili beans, kidney beans (about 2/3 of can), and about 1 & 1/2 cans of tomato sauce. Add spices. Bring to rolling boil and then reduce heat and simmer for 10 minutes. Serve!

Serve with: Flour tortillas or cornbread, Monterrey jack cheese, sour cream

Variations: Cilantro goes great with it and freshens it up. For some heat, add ground red Cheyenne pepper.

From: Daniel

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